Teriyaki Salmon Bowl (Print Version)
# Ingredients:
01 -
1 1/2 pounds skinless salmon.
02 -
1/4 cup coconut aminos.
03 -
1 tablespoon apple cider vinegar.
04 -
2 tablespoons honey.
05 -
2 garlic cloves, minced.
06 -
1 inch ginger, grated.
07 -
1/4 cup orange juice.
08 -
Chili flakes to taste.
09 -
3 persian cucumbers.
10 -
3 teaspoons sesame oil.
11 -
12 brussels sprouts.
12 -
1 1/2 cups cooked rice.
13 -
1 tablespoon sesame seeds.
# Instructions:
01 -
Mix sauce ingredients. Cut salmon into cubes, marinate 15-20 minutes.
02 -
Mix pickling liquid, slice cucumbers, marinate 15 minutes.
03 -
Sauté shredded sprouts in oil 2 minutes. Add marinade, cook 5-6 minutes until tender.
04 -
Sear salmon 3 minutes per side. Add remaining marinade, reduce 3 minutes.
05 -
Layer rice, sprouts, salmon with sauce, pickled cucumbers. Top with sesame seeds.
# Notes:
01 -
Components can be prepped ahead.
02 -
Leftovers keep 4 days in fridge.